Up Close with Kevin and Manuela. Owners of Brisbane's newest restaurant dedicated to Paella; Paella Y Pa'Mi

Hola Spanish cuisine lovers and Brisbane foodies! Get excited as Paella Y Pa’Mi is finally open after much anticipation and salivating since it was announced that a new restaurant in Brisbane, dedicated to Paellas and other tasty Spanish morsels would arrive in Coorparoo. Brought to you by husband and wife team, Kevin Fredes and Manuela Volpe, their idea was born in the midst of the pandemic whilst on a family trip to the beach.

Before we dive in to get to know a little more about Kevin and Manuela, there’s a few things you might want to know about Paella Y Pa’Mi. The name itself pronounced (Pa-yay-uh-E-Pa-Me) is a pun on the word “Paella”. It’s not just the Spanish dish of course but refers to the shortened way people converse, when saying “For Her”, which in Spanish is “Para Ella (Para - Eya) or Pa’ Ella”.

Inside Paella Y Pa Mi. Image by Discover Brisbane

Much like the Paella dish, which is made for sharing, Manuela and Kevin’s ethos for the restaurant is really about the Spanish way of dining, the conviviality of food that brings people together, something that COVID-19 (at the height of lockdowns), wasn’t allowing people to do. The menu at the restaurant will be small, where everything is house made, using fresh ingredients to ensure the best flavours, with the kitchen overseen by Kevin, who spent years training with celebrity chef Miguel Maestre in Sydney (where he grew up), and help from chef Andrea Marchetto (of Vine Restaurant).

Manuela (with years of hospitality under her belt) will be front-of-house, to ensure the best possible guest experience. Manuela grew up in hospitality in Italy, (with her world champion pastry chef father owning pastry stores), as well as working at Gemelli down the Gold Coast.

Paella Y Pa’Mi’s fit-out, with the help of designer Tracy Madden, is all about removing the cliché red and yellow hues, and evoking the Mediterranean sea, with pastel blues, and the earthy hues of the Andalusian region. The tiles at the bar were brought in from Spain, and the rendered feature wall to exhibit the carefully curated wine selections by Juan Juado Gomez (@spanishspeakingwine), will display unique and organic wines from lesser known Spanish regions, as well as Gins and Vermouth from Spain. The special touch at the restaurant includes a “lovers lane” (a row of tables only for couples under pendant lights), alongside plants and fairy lights. The pottery plates showcasing the restaurant’s food are thanks to @creo.ceramics and there’ll be additional works displayed by local artist @studio_philips

The bar tiles from Spain. Image by Discover Brisbane

What is the concept behind Paella Y pa mi, and what can diners expect?

Manuela: The concept is of conviviality: food as moments of sharing, talking and creating joy and memories, like a living-room in Andalusia, full of friends, good food of Spanish tradition with a contemporary touch and handpicked spanish wines, gin and vermouth. Diners can expect synaesthesia, a mix of stimulating the senses, the taste, smell and sight. We dont’ want only beautiful looking food but above all, the taste! We will have a mini art exposition of a local artist Sarah Philips and the serving plates are made by @creo.ceramics and guests can hear a Spanish playlist (with hopefully a few live bands in sometimes).

Kevin: Recreate my Spanish experiences and bring them to Brisbane. As an Australian I love the beautiful products that this land offers and I want to use them together with my food heritage .

Kevin Fredes in the Kitchen. Image by Discover Brisbane

Explain what Paella is to people who may not know and how can one tell an average Paella from a great one?

Kevin: Come to Paella y Pa’Mi and find out!

Manuela: Paella means the frying pan you use to cook it. It is Spain’s national dish originally from Valencia since 1800. It was a peasant food shared Sundays with the family as moments of sharing and joy and to this day in all Spain, in fact, it’s a ritual moment of group experience, like a feast. The great Paella has the Soccarat (the “burned “ part) the shallow layer of crispy deeply toasted bomba rice.

Tell us about the wines on offer at Paella Y Pa'Mi?

Manuela: Our wine list is with exclusively Spanish wines, created by the Spanish Somelier Juan Jurado Gomez to evoke a Spanish journey, through less known regions, drop by drop, in a land of history, traditions, secrets and folklore.

Kevin: Our goal is to have a unique Spanish wine list, highlighting regions and grapes that are not so well known and they deserve their time in the spotlight like the organic Monastrell D.O. Jumilla or the Mantonegro, D.O binissalem-Mallorca or the Cariñena D.O Terra Alta (considered by wine critics the “new Priorat”).

Was there anything that you thought you wanted to do before you started in the food industry?

Kevin: Since I was little I had two passions food as I was making South American Saadi (bbq) or empañadas with my grandparents and playing football. So yes, I wanted to coach football but my arthritis didn’t let me.

Who inspires you?

Manuela: My dad. He is a world champion pastry chef and he taught me to believe and follow my passion and the love of the good food.

Kevin: My former mentor. Miguel Maestre. He’s found success with a full smile and has never pushed his family aside in pursuit of his dreams. That’s something I aspire to.

What is the best advice you have ever received?

Manuela : “The world is full of successful people who were told that their dream was impossible. They chose not to listen”

Kevin: Do it nice or do it twice.

Is there a childhood comfort food that you think about?

Manuela: I was born and raised in Napoli. Food is our religion and everything is “comfort food” … pizza, spaghetti, genovese, gnocch, homemade with all my family.

Kevin: My grandmother’s empanadas. I simply can never replicate them.

Who is the better cook at home?

Manuela: I am the best in Italian food. Even lots of our Italian chef friends love my traditional South Italian food. It’s like my grandma is cooking. In Italy I used to be the one cooking for all the family during Christmas or Easter. Kevin is the best in Spanish or South American food, Italian risotto and also Greek lamb or Pad Thai.

Kevin: Manuela. Her food touches my soul. It’s just love. So simple and elegant. Just like her.

What is your most memorable meal?

Manuela: The first night Kevin cooked for me, everything was so thoughtful and perfect!

Kevin: Elska, their concept is amazing, their fit out is genuine. Their service is thoughtful. The food was outstanding and confusing in a good way. I walked out a different person! Highly recommend.

Do you have a favourite place to eat out in Brisbane?

Manuela: Elska, it s absolutely an experience out of the boundaries. For pizzas Tocco italiano and Elementi pizzeria.

Kevin: Elska for same reasons as stated before. Couldn’t praise more.

How do you both like to unwind in your spare time?

Manuela: Dance, read, cook for who I love, travel and watching movie or a TV show (often a show about food), cuddling with Kevin.

Kevin: First of all, Manuela is lying, she doesn’t wind down. She’s an energiser bunny. I get kicked even in bed. I watch football(soccer) my first passion and I watch food shows to see different perspectives.

What is the biggest lesson you have learnt, trying to open a restaurant during a pandemic?

Manuela: Never make plans and schedules. Take it easy because even when you stress things don’t come or change!

Kevin: Opening this venue I’ve learnt more than any university degree ever could. Everyday was something new to learn. Construction is a tough gig! Respect goes to my fellow tradesmen in this regard.

Any advice for aspiring restaurateurs out there?

Manuela: If you think you don’t have enough money or the bank doesn’t approve your loan don’t put yourself down. Opening a restaurant isn’t about the money but about the time to find the best quotes, time to learn “DIY”, time to pick your style and make it from scratch and above all it’s about being passionate and dedicated.

Kevin: Patience, patience, open your mind. Find compromises and have the most positive attitude towards everything. A smile doesn’t cost a thing and goes a long way.